Beef & red chimichurri quinoa
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
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- small handful of parsleyfinely chopped
- 1 small shallotfinely chopped
- 2 tbsp red wine vinegar
- 1 roasted red pepperdrained and finely chopped
- 1 red chilli(deseeded if you prefer less heat), finely chopped
- 1 tsp dried oregano
- 1 garlic clovefinely chopped
- 60ml olive oil
- handful of leftover spicy greens(see recipe below)
- 160g can sweetcorndrained
- 150g cherry tomatoeshalved
- 250g pouch cooked quinoa
- 200g-300g leftover beef(see recipe below), sliced
- leftover avocado sauce(see recipe below), to serve
Nutrition: Per serving
- kcal555
- fat25g
- saturates5g
- carbs55g
- sugars15g
- fibre5g
- protein20g
- salt3.5g
Method
step 1
For the chmichurri dressing, combine the parsley, shallot, vinegar, red pepper, chilli, oregano, garlic and olive oil in a small bowl. Season to taste and set aside.
step 2
In a second bowl, combine the leftover greens, sweetcorn, tomatoes and quinoa, then pack into two airtight containers, layer over the beef and drizzle over the chimichurri to serve. Serve with any leftover avocado sauce. Will keep chilled in an airtight container for up to two days.
